Servings: 100 Portions (6 1/4 Quarts)
Portions: 1/4 Cup Each
1-1/4 gallon water, hot
5-1/4 cups (2 lb 14 oz) tomato paste, canned
1/2 cup (4 oz) sugar, granulated
3 tablespoon (2 oz) salt
1 teaspoon pepper, black
1 teaspoon pepper, cayenne
2-1/2 tablespoon oregano, ground
1-1/2 teaspoon thyme, ground
3 tablespoon basil, ground
3 bay leaves, whole
1 quart (1 lb 8 oz) onions, dry, finely chopped
1 clove garlic, dry, chopped (optional)
2-1/4 cups (1 lb) shortening
1 cup (4 oz) flour, wheat, hard, sifted
Combine hot water, tomato paste, sugar, salt, black pepper, cayenne pepper, oregano, thyme, basil, and bay leaves. Bring to boil; reduce to simmer. Sauté onions and garlic in shortening 5 minutes or until onions are lightly browned. Add flour to sauté ed onions and fat; stir until well blended. Add roux to tomato mixture, stirring constantly. Bring to a boil; reduce heat and simmer 15 minutes.